Chraime

Chraime is fish fillets simmered in a fiery, cumin-heavy tomato and chilli sauce. It's a North African Jewish dish, most closely tied to Libya and Tunisia, and Sephardic Jewish immigrants carried it into Israel, where it became a fixture of the Friday night and holiday table rather than staying a regional speciality.

What it really is

A sauce builds from tomato, plenty of garlic, chilli and a generous amount of cumin, simmered down until it thickens and turns deep red. Firm white fish fillets — usually a sturdy variety that holds together well — go into that sauce and poach gently until just cooked through, taking on the sauce's heat and spice without falling apart. The dish is meant to be genuinely spicy, not mild with a suggestion of chilli; the heat is a defining feature, not an optional garnish.

The dish's Friday-night association is Israeli, even though the recipe itself is North African. Chraime's role as a holiday and Sabbath-eve staple developed specifically after Libyan and Tunisian Jewish communities settled in Israel — a dish that was regional back home became something closer to a national ritual food once transplanted.

How it's served

• Warm or at room temperature, sauce spooned generously over the fish.
• With challah or another bread for mopping up the sauce.
• As a starter or main course, especially for Friday night and holiday meals.

How to write it on the menu

• Flag the fish.
• Say how spicy it is, since the heat level is genuinely significant and not every guest expects that from a fish dish.
• Note if it's served hot or at room temperature, since both are traditional depending on the household.

The ingredients, allergens and dietary notes listed here describe a typical recipe. They are not a binding declaration for any particular restaurant: recipes, portion sizes and the products used can differ.